43
M
EAT
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (
3
/
4
pint) hot beef stock
150ml (
1
/
4
pint) red wine
100g (4oz) mushrooms, thinly sliced
150ml (
1
/
4
pint) soured cream
1 Place the steak, flour, salt and pepper in a 2.5
litre (approx. 4 pint) casserole dish, mix well.
2 Stir in the onion, purée, stock and wine.
Cover and cook on MEDIUM for 50-55 minutes,
stir 2-3 times during cooking.
3 Stir in mushrooms, cook on MEDIUM for 6-7
minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.
B
EEF STROGANOFF
S
ERVES
4
P
REPARATION
TIME
- 10
MINUTES
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
1 medium onion, chopped
2.5ml (
1
/
2
tsp) dried mixed herbs (see Tip, page 47)
450ml (
3
/
4
pint) beef stock
15ml (1tbsp) cornflour mixed with a little water
pastry:
225g (8oz) self-raising flour
2.5ml (
1
/
2
tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
150ml (
1
/
4
pint) cold water
15ml (1tbsp) milk
1 Place steak, kidney, onion, mixed herbs and
stock in a casserole dish. Cover and cook on
MEDIUM for 65-70 minutes. Stir after half the
cooking time and add the cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3 Add enough cold water to form a soft dough. Roll
out
2
/
3
of the pastry and use it to line the base and
sides of a greased 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat. Roll out remaining
pastry, cut out a circle to cover pudding. Brush
with milk. Make a slit in the centre. Cover with
cling film, cook on HIGH for 13-14 minutes.
S
TEAK AND KIDNEY PUDDING
S
ERVES
4
P
REPARATION
TIME
- 20
MINUTES
pastry:
100g (4oz) plain flour
125g (5oz) plain wholemeal flour
100g (4oz) margarine
cold water to mix
filling:
3 sticks celery, sliced
100g (4oz) mushrooms, chopped
1 small onion, finely chopped
225g (8oz) low fat sausages, skinned
and mashed
10ml (2tsp) mild curry paste
2.5ml (
1
/
2
tsp) dried basil (see Tip, page 47)
salt and pepper to taste
1 egg (size 3), beaten to glaze
sunflower seeds to sprinkle
1 Place flours in a bowl, rub in the margarine until
the mixture resembles fine breadcrumbs.
Combine with enough cold water to make a firm
dough. Chill whilst preparing the filling.
2 Place celery, mushrooms and onion in a bowl. Cook
on HIGH for 4-5 minutes. Stir halfway through cooking.
3 Add sausage, curry paste, basil and seasoning.
4 Roll out pastry to make a rectangle 30 x 23cm
(12 x 9"). Spoon sausage mixture down the
centre in a band 6cm (2.4") wide.
5 Make diagonal cuts in pastry 1cm (
1
/
2
") apart down
each side of the filling and brush with a little of the
beaten egg. Fold end of pastry over the meat, fold
pastry strips alternately from each side over the
filling to create a plait. Place plait in a greased flan
dish, brush with egg. Sprinkle with sunflower seeds.
6 Place on turntable, cook at 160
o
C for 25 minutes.
S
ERVES
4
P
REPARATION
TIME
- 25
MINUTES
AUSAGE & CELERY PLAIT
S
R-772M RECIPES
28/6/99, 10:43 am
43
Содержание R-772M
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